ON 4 & 5 NOVEMBER, YONG FU HONG KONG AND HANSIK GOO ANNOUNCES FIRST-EVER CROSSOVER COLLABORATION OF NINGBO AND KOREAN CUISINE

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<<9^th October 2025 – HONG KONG>> For the very first time, one MICHELIN-starred and one DIAMOND-recognised Yong Fu Hong Kong, the city’s authoritative voice on Ningbo cuisine, will join hands with one MICHELIN-starred and one DIAMOND-recognised Hansik Goo to present an unprecedented Ningbo x Korean culinary journey. For two nights only, this collaboration event will take place on 4 November at Yong Fu Hong Kong and 5 November at Hansikgoo, priced at HK$1,880 + 10% per guest that consists of a 8-course menu with a total of 13 fully collaborative dishes.

Building upon Yong Fu’s past cultural crossovers – including its celebrated two-time collaboration with Leela that brought Ningbo and Indian flavours together – this new chapter brings the rich traditions of coastal Ningbo cookery into dialogue with the vibrant, contemporary interpretations of modern Korean cuisine.

A MEETING OF TWO CULINARY HERITAGES: NING BO X KOREAN CUISINE

At the helm of Yong Fu Hong Kong is Head Chef Liu Zhen, renowned for his meticulous mastery of Ningbo techniques and ability to showcase the region’s produce with elegance. Partnering him is Chef Park Seung-hun, the Head Chef of Hansik Goo, whose career spans acclaimed kitchens including three MICHELIN-starred Mingles in Seoul. Since joining Hansik Goo’s opening team in 2020, Chef Park has helped the restaurant earn and maintain its MICHELIN star recognition from 2022. Together, the chefs will present a collaborative tasting menu that highlights shared philosophies: respect for heritage, a devotion to seasonal ingredients, and bold reinterpretations that bridge two culinary worlds.

HIGHLIGHTS FROM THE YONG FU HONG KONG X HANSIK GOO MENU

Priced at HK$1,880+10% per head for this special 8-course all collaborative menu which every single dish is newly developed together by both restaurants, guests can expect an intricate menu of co-created dishes that marry the techniques of Ningbo and Korean gastronomy. Some of the highlighted dishes from the collaborative menu include:

• Deep-Fried Glutinous Rice Chicken Wing with shaved Ginseng and Gochugang Plum Sauce
• Brown Croaker Fish Lion Head stuffed with pickled vegetables in a Fish and White KimChi Broth
• Ning Bo Rice Cake with Fermented Vegetable, Yellow Croaker Roe with Crab Legs
• Korean Abalone steamed in Fermented Rice Lees, with Cabbage and Perilla Sauce
• Braised Beef Rib with Red Braising Sauce, served with Xin Jiang Rice
• A two-part finale of desserts: Ningbo sesame glutinous rice dumpling at Hansik Goo and Glutinous rice balls in dendrobium and osmanthus syrup at Yong Fu

This curated menu reflects a delicate balance of flavour, texture, and storytelling, embodying the chefs’ shared vision to honour their roots while embracing collaboration. Reservations can be made directly with Yong Fu Hong Kong or with Hansik Goo at HERE.

<<ENDS>>

ABOUT YONG FU HONG KONG

Ningbo, Zhejiang Province, abbreviated as “YONG”, is a famous national historical and cultural city in China, which is located on the coast of the East China Sea, with plains, mountains, rivers, lakes and seas in its territory. The four distinct seasons have bestowed richness of products on this area making it known as the “land of fish and rice”.

In 2011, Yong Fu was founded in Shanghai. Since the very beginning, its mission has been to promote the flavors and ingredients of Ningbo and to present exquisite Jiangnan cuisine. In the words of Yong Fu’s founder, Mr. Weng Youjun, we use only the freshest ingredients and the most traditional techniques to cook the most authentic flavors. With this belief, Yong Fu has developed a number of related brands and operated nearly twenty restaurants nationwide in Beijing, Shanghai and Hong Kong.

In the fall of 2019, Yong Fu came to Hong Kong. Yong Fu Hong Kong’s Head Chef, Liu Zhen, leads a team of chefs to innovate boldly while restoring the tradition. With his exquisite skills and sense of Ningbo flavors, he and his team blend the diverse variations of Hong Kong cuisine with the flavors of Ningbo, pushing Ningbo food culture to a more vibrant level.

With a strong belief that taste comes from the heart and returns to the essence, now one MICHELIN-starred and one DIAMOND recognised Yong Fu Hong Kong strives to make the best Ningbo food in Hong Kong.

ABOUT CHEF LIU ZHEN – EXECUTIVE CHEF OF YONG FU HONG KONG
Since graduating from the Chinese Culinary Professional College over 28 years ago, Zhen Liu has pursued his passion as a chef specialising in the multifaceted art of Chinese regional cuisines. In a fateful encounter, he met Mr. Weng, the founder of Yong Fu, whom he proceeded to apprentice with for more than 20 years.

The profound historical culture and rich fishery resources of Chef Liu’s hometown Ningbo provided him with a unique understanding of and deep love for his native cuisine. In addition to studying traditional Ningbo dishes, he also pursued various arts within different schools of Chinese cuisine. Chef Liu is able to create new and innovative dishes by combining his knowledge of various Chinese regional cuisines, while still maintaining traditions.

After arriving in Hong Kong to open Yong Fu Hong Kong during the pandemic, Chef Liu had time to focus on deepening his knowledge of local ingredients and experimenting with bold interpretations of the local cuisine. Through this, he discovered many surprises and revelations that continue to serve him today as the constant innovator that he is.

YONG FU HONG KONG – RESTAURANT ACCOLADES

MICHELIN Guide Hong Kong Macau 2022 + 2023 + 2024 + 2025 – One MICHELIN Star

Tatler Dining Hong Kong 2023 – 2024 – Top 20 Restaurants of Hong Kong

#54 on 51-100 Extended List – Asia’s 50 Best Restaurants 2023

SCMP 100 Top Tables – 2020 + 2021 + 2022 + 2023 + 2024

Ctrip Trip Gourmet 2023 – Yong Fu Hong Kong

Travel & Leisure Asia 2023 – Top Restaurants of Hong Kong

#16 – OAD 2024 Top Asia Restaurants

Harpers Bazaar Hong Kong – BAZAAR Taste Elite 2024 + 2025

One Diamond – Black Pearl Restaurant Guide 2023 + 2024 + 2025

Top 20 Restaurants of Hong Kong – Tatler Best 2025

Top 30 Honourees – Chinese Restaurant Awards 2025

RESTAURANT CONTACT

Address: Shop 2, G/F&1/F, Golden Star Building, 20-24 Lockhart Road, Wan Chai, Hong Kong

Opening Hours: Daily 12pm-3pm, 6pm-1100pm

Tel: 28817899 / 5573-0202

Website: https://yongfuhk.com/

Instagram: @yongfuhk

ABOUT HANSIK GOO

Hansik Goo is a play on words that can refer to both “a family that shares meals together” and “Korean cuisine by Chef Mingoo”, and the food reflects both of these ideas, offering a dining experience that is meant to be shared by friends and family, and showcases the essence of Korean cuisine while expressing the chef’s youthful and creative personality.

RESTAURANT CONTACT

Address: 1/F, The Wellington, 198 Wellington Street, Central

Opening Hours: Tuesdays to Sundays

12pm – 3pm; 6pm – 11pm

(Close on Mondays)

Tel: +852 2798 8768

Website: http://www.hansikgoo.hk/

Instagram: @hansikgoo

About ZS Hospitality Group (Instagram: @zshospitality)

ZS Hospitality Group is committed to bringing innovative and original concepts to Hong Kong’s evergrowing dining scene, serving the finest quality food and delivering a fulfilling experience to every guest. The Group currently operates Ying Jee Club (Exquisite Cantonese), Hansik Goo (Refined Korean), Whey (Contemporary Singaporean), Testina (Refined Trattoria), Feuille (Contemporary French), JEE (Contemporary Cantonese), SOL (Contemporary Korean) and Uncle Quek (Casual Southeast Asian). More information can be found on ZS Hospitality Group’s official website here.

ZS stands for “Zao Shen”, the Kitchen God in Chinese Folklore. According to legend, “Zao Shen” is also one of the household gods responsible for monitoring the virtue and behaviour of each family, bringing warmth, health, prosperity, and happiness to mankind.